Homemade Funfetti Cupcakes

Posted: September 16

Time: 45 minutes

Yield: 12 servings

recipe image

Boxed funfetti cupcakes are pretty good, but Homemade Funfetti Cupcakes are even better! These confections are moist, sweet, and fluffy. Rainbow sprinkles add the perfect amount of color and make it fun to eat these delectable treats! Homemade Funfetti Cupcakes are so yummy, they’ll become a staple dessert in your home.


For the cake:
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup granulated sugar
1 large egg
1/4 cup yogurt
3/4 cup milk
2 teaspoons pure vanilla extract
1/2 cup rainbow sprinkles
For the frosting:
3/4 cup unsalted butter, softened to room temperature
3 cups confectioners’ sugar
1/4 cup heavy cream or half-and-half
2 teaspoons pure vanilla extract
salt, to taste
sprinkles, for topping


Step 1

Preheat the oven to 350 degrees F.

Step 2

Line muffin tin with 12 cupcake liners. Set aside.

Step 3

In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.

Step 4

Whisk the melted butter and the sugar together. The mixture will be gritty.

Step 5

Chill the sugar and butter in the refrigerator for 1 minute.

Step 6

Stir the egg, yogurt, milk, and vanilla extract into the sugar and butter until combined.

Step 7

Slowly mix in the dry ingredients until no lumps remain. The batter will be thick.

Step 8

Slowly stir in the sprinkles, but do not overmix to avoid sprinkles bleeding their color.

Step 9

Divide the batter among 12 cupcake liners and bake until a toothpick inserted into the center comes out clean, about 20 minutes.

Step 10

Allow the cupcakes to cool.

Step 11

In a medium bowl, beat the softened butter reserved for the frosting on medium speed with an electric or stand mixer fitted with a paddle attachment.

Step 12

Beat until smooth and creamy, about 3 minutes.

Step 13

Turn the mixer off and add the confectioners’ sugar, cream, and vanilla extract.

Step 14

Mix on low for 1 minute, then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if the frosting is too thin or more cream if the frosting is too thick. Add the salt if the frosting is too sweet.

Step 15

Frost the cooled cupcakes and top with sprinkles.

Step 16


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